Xanthine oxidase biosensor for monitoring meat spoilage

D. C. Vanegas; C. Gomes; E. S. McLamore

doi:10.1117/12.2050489

22 May 2014 Xanthine oxidase biosensor for monitoring meat spoilage

D. C. Vanegas, C. Gomes, E. S. McLamore

Proceedings Volume 9107, Smart Biomedical and Physiological Sensor Technology XI; 91070V (2014) https://doi.org/10.1117/12.2050489
Event: SPIE Sensing Technology + Applications, 2014, Baltimore, MD, United States

Abstract

In this study, we have designed an electrochemical biosensor for real-time detection of specific biomarkers of bacterial metabolism related to meat spoilage (hypoxanthine and xanthine). The selective biosensor was developed by assembling a ‘sandwich’ of nanomaterials and enzymes on a platinum-iridium electrode (1.6 mm tip diameter). The materials deposited on the sensor tip include amorphous platinum nanoclusters (i.e. Pt black), reduced graphene oxide, nanoceria, and xanthine oxidase. Xanthine oxidase was encapsulated in laponite hydrogel and used for the biorecognition of hypoxanthine and xanthine (two molecules involved in the rotting of meat by spoilage microorganisms). The developed biosensor demonstrated good electrochemical performance toward xanthine with sensitivity of 2.14 ± 1.48 μA/mM, response time of 5.2 ± 1.5 sec, lower detection limit of 150 ± 39 nM, and retained at least 88% of its activity after 7 days of continuous use.

Citation Download Citation

D. C. Vanegas, C. Gomes, and E. S. McLamore "Xanthine oxidase biosensor for monitoring meat spoilage", Proc. SPIE 9107, Smart Biomedical and Physiological Sensor Technology XI, 91070V (22 May 2014); https://doi.org/10.1117/12.2050489

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